3. Fill a high sided skillet halfway with water and bring to a boil. Add the tips and cook for 2 minutes. Remove with a slotted spoon and reserve.

4. Put the asparagus stems into the boiling water and cook for 7 minutes or until tender. Remove and chop.

5. Put the asparagus stems, eggs and cream into a food processor and purée.

6. Pour the purée into a bowl and stir in the peas, salmon, herbs and salt and pepper. Pour into the prepared pan.

7. Bake for 25-30 minutes or until almost set. Remove, decorate the top with the reserved asparagus tips. Return and bake for an additional 5 minutes or until set.
To serve:
Serve warm or at room temperature.